Description
This Chestnut & Herb Stuffed Veal Roll is a savory and elegant dish featuring tender veal shoulder filled with a flavorful mixture of cooked chestnuts, breadcrumbs, fresh herbs, and aromatics. Roasted to perfection, this recipe offers a perfect balance of rich, nutty, and herby flavors ideal for a special dinner or holiday meal.
Ingredients
Scale
Veal Roll
- 2 pounds veal shoulder, butterflied
Stuffing
- 1 cup cooked chestnuts, chopped
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1/4 cup fresh thyme, chopped
- 1 onion, finely chopped
- 1 egg, beaten
- Salt to taste
- Pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the veal roll.
- Prepare the Stuffing: In a mixing bowl, combine the chopped cooked chestnuts, breadcrumbs, minced garlic, chopped parsley, fresh thyme, finely chopped onion, beaten egg, salt, and pepper. Mix thoroughly to form a cohesive stuffing mixture.
- Assemble the Veal Roll: Lay out the butterflied veal shoulder flat on a clean surface. Spread the chestnut and herb stuffing evenly over the veal, ensuring good coverage for balanced flavor in every bite.
- Roll and Secure: Carefully roll up the veal tightly to encase the stuffing. Use kitchen twine to securely tie the roll at intervals to maintain its shape during roasting.
- Roast the Veal Roll: Place the veal roll in a roasting pan and roast in the preheated oven for about 1.5 hours. Use a meat thermometer to ensure the internal temperature reaches 160°F (70°C), indicating the meat is fully cooked.
- Rest Before Slicing: Remove the veal roll from the oven and let it rest for 10 minutes. This allows juices to redistribute, resulting in a moist and tender final dish. After resting, slice and serve.
Notes
- Butterflying the veal shoulder is essential to create an even surface suitable for stuffing.
- Make sure to tie the roll tightly with kitchen twine to prevent the stuffing from falling out during cooking.
- Use a meat thermometer to avoid overcooking and to maintain veal’s tenderness.
- The resting period helps retain the juiciness and makes slicing easier.
- You can substitute fresh thyme with rosemary or sage for a different herb flavor profile.
